Volatile Constituents and Antioxidant Properties of the Ligarine Extracts of Twig, Leaf and Root of Clerodendrum Inerme

Dong Hai Li; Zhen Yi Liang; Jing Zhou; Guang Fa Bu; Xiao Bo Yang; Jing Xu

doi:10.4028/www.scientific.net/AMR.524-527.1723

Paper Titles

Preparation and Evaluation of Polymeric Pour Point Depressant for Crude Oil
p.1706

Research on Characteristics of Spiral Flow Generator in a Horizontal Liquid-Solid Circulation Fluidized Bed
p.1710

Study on Formulation for Epoxy Acrylic Hybrid Emulsion
p.1715

Study on Thermogravimetry and Pyrolysis Dynamics of Tung Oil
p.1719

Volatile Constituents and Antioxidant Properties of the Ligarine Extracts of Twig, Leaf and Root of Clerodendrum Inerme
p.1723

Wax Precipitation Research of Crude Oil by Differential Scanning Calorimeter
p.1730

Effect of Composite Promoting Agents on Gas Hydrate Formation
p.1734

Sources, Toxicity, Potential Cancer Risk Assessment and Analytical Methods for Monitoring of Polycyclic Aromatic Hydrocarbons
p.1739

Study on New 3-(2H)-Pyridazinones Derivtives
p.1751

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 524-527Volatile Constituents and Antioxidant Properties...

Volatile Constituents and Antioxidant Properties of the Ligarine Extracts of Twig, Leaf and Root of Clerodendrum Inerme

Abstract:

Volatile constituents were isolated from twig, leaf and root parts of Clerodendrum inerme by ligarine extraction and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). There were 6, 12 and 10 volatile constituents identified from different parts, respectively. All the extracts have in common a great percentage of esters (28.59–69.76%) and a high amount of fatty acids (19.27–41.85%), with the exception of the extract from root, which consisted mainly of meroterpene (37.61%). The antioxidant activity by DPPH test was investigated for all the extracts. The root extract exhibited strong antioxidant property with IC50 value of 67.5 μg/ml, about 26% of the potency of known antioxidantα-tocopherol, which probably due to the presence of 6-methylene-3,3-diphenyl-1,4-cyclohexadiene (2.12%). And the characteristic odor of root extract could be attributed to the presence of ferruginol (37.61%) with strong sensory property. The results present here indicated a potential source suitable for using as antioxidant agent and offered theoretic basis for utilization of the traditional folk herb C. inerme.

You might also be interested in these eBooks

Natural Resources and Sustainable Development II

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 524-527)

Pages:

1723-1729

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.524-527.1723

Citation:

Cite this paper

Online since:

May 2012

Authors:

Dong Hai Li, Zhen Yi Liang, Jing Zhou, Guang Fa Bu, Xiao Bo Yang, Jing Xu

Keywords:

C. Inerme, GC/MS Analysis, Natural Antioxidants, Volatile Constituents

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] M. B. Reddy, K. R. Reddy, M. N.Reddy, "A survey of medicinal plants of Chenchu tribes of Andhra Pradesh, India," Int. J. Crude Drug Res., vol. 26, p.189–196. 1988.

DOI: 10.3109/13880208809053918

Google Scholar

[2] M. B. Reddy, K. R. Reddy, M. N.Reddy, "A survey of plant crude drugs of Anantapur district, Andhra Pradesh, India," Int. J. Crude Drug Res., vol. 27, p.145–155. 1989.

DOI: 10.3109/13880208909053955

Google Scholar

[3] R. Pandey, R. K. Verma, S. C. Singh, M. M. Gupta, "4α-Methyl-24β-ethyl-5α-cholesta-14, 25-dien-3β-ol and 24β-ethylcholesta-5, 9(11), 22e-trien-3β-ol, sterols from Clerodendrum inerme,". Phytochemistry, vol. 63, p.415–420. 2003.

DOI: 10.1016/s0031-9422(03)00146-8

Google Scholar

[4] T. Kanchanapoom, R. Kasai, P. Chumsri, Y. Hinraga, K. Yamasaki, "Megastigmane and iridoid glucosides from Clerodendrum inerme," Phytochemistry, vol. 58, p.333–336. 2001.

DOI: 10.1016/s0031-9422(01)00208-4

Google Scholar

[5] G. Ruberto, M. Baratta. Antioxidant activity of selected eseential oil components in two lipid model systems. Food Chem. 2000, 69, 167-174.

DOI: 10.1016/s0308-8146(99)00247-2

Google Scholar

[6] D. H. Li, Z. Wang, Z. Y. Liang, X. B. Yang, J. Xu, "Comparative evaluation of the chemical composition of essential oil from twig, leaf and root of Clerodendrum inerme(L.) Gaertn.," Adv. Mater. Res., vol. 343, pp.22-27. 2012.

DOI: 10.4028/www.scientific.net/amr.343-344.22

Google Scholar

[7] F. Sharififar, G.. Dehghn-Nudeh, M. Mirtajaldini, "Major flavonoids with antioxidant activity from Teucrium polium L.," Food Chem., vol. 112, p.885–888. 2009.

DOI: 10.1016/j.foodchem.2008.06.064

Google Scholar

[8] Q. M. Yang, X. H. Pan,, W. B. Kong, H.Yang, Y. D. Su, L. Zhang, "Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo," Food Chem., vol. 118, p.84–89. 2010.

DOI: 10.1016/j.foodchem.2009.04.094

Google Scholar

[9] T. A. Misharina, A. L. Samusenko, "Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures," Applied Biochemistry and Microbiology, 2008, vol. 44, 438–442.

DOI: 10.1134/s0003683808040182

Google Scholar

[10] A. Karioti, D. Hadjipavlou-Litina, M. L. K. Mensah, T. C. Fleischer, H. Skaltsa, "Composition and antioxidant activity of the essential oils of Xylopia aethiopica (Dun) A. Rich. (Annonaceae) leaves, stem bark, root bark, and fresh and dried fruits, growing in Ghana," J. Agr. Food Chem., vol. 52, p.8094–8098. 2004.

DOI: 10.1021/jf040150j

Google Scholar

[11] W. Peschel, F. Sánchez-Rabaneda, W. Diekmann, A. Plescher, I. Gartzy, D. Jiménez, "An industrial approach in the search of natural antioxidants from vegetable and fruit wastes," Food Chemistry, vol. 97, p.137–150. 2006.

DOI: 10.1016/j.foodchem.2005.03.033

Google Scholar